Category: Stuffings & Dressings

January 8, 2012

Mushroom Stuffing

by notachef — Categories: Stuffings & Dressings — Tags: — Leave a comment

1 lb. artisanal whole grain bread
4 slices bacon
1 medium onion, chopped
4 celery stalks, chopped
1 teaspoon poultry seasoning
2 pkg. sliced mushrooms, 8 oz. each
1/3 cup loosely packed fresh parsley leaves, chopped
Salt and pepper
1 3/4 to 2 1/2 cups chicken broth

Preheat oven to 325°.

Cut bread into 3/4 inch cubes. You should have about 8 cups. Place in 15 x 10 inch jelly roll pan and toast 25 to 30 minute or until golden and dry, stirring bread halfway through toasting. Cool bread in pan on wire rack.

Meanwhile, cut bacon into 1/2 inch pieces. In large skillet on medium, cook bacon, 8 to 10 minutes or until browned, stirring occasionally. With slotted spoon, transfer bacon to very large bowl.

To bacon drippings in skillet, add onion, celery, and poultry seasoning, and cook on medium high 10 minutes, stirring occasionally. add mushrooms and cook 10 minutes longer or until vegetables are tender and lightly browned, stirring occasionally.

To bowl with bacon, add bread, vegetable mixture, parsley, 1/4 t. salt and 1/4 teaspoon ground black pepper. Gradually drizzle in chicken broth until cubes are moistened.

Use stuffing to fill cavity of 12 to 16 lbs. turkey or spoon into greased 2 1/2 to 3 quart glass or ceramic baking dish. Cover dish with foil and baked 20 to 25 minutes more or until heated through and lightly browned on top.

Makes 10 side dish servings

January 8, 2012

Wild Rice Dressing

by notachef — Categories: Side Dishes, Stuffings & Dressings — Tags: , , — Leave a comment

2 cups wild rice
Salt
3/4 pound mushrooms, sliced
3 celery stalks, chopped
1 medium yellow or white onion, chopped
5 Tbsp unsalted butter
1 cup walnuts
1 1/2 cups dried cranberries
1-2 tablespoon fresh sage, minced
4 cups bread
croutons
2 cups chicken, vegetable or turkey stock

Bring a large pot of salted water to a boil, then add the wild rice. Cover, turn the heat to low and simmer until the rice is tender, about 25 minutes or so.

Preheat the oven to 350°F.

As the rice is cooking, heat a large sauté pan on high for 1 minute. Add the mushrooms and shake the pan a little so they don’t stick. Dry sauté the mushrooms, stirring often, until the release their water. When most of the water has burned off, sprinkle salt over the mushrooms, add 3 tablespoons of the butter, onion and celery and toss to combine. Sauté for 4-5 minutes, stirring often.

Drain the rice when it is tender (most of the grains will have split by then) and add the rice to the sauté pan. Turn off the heat and add the sage, croutons, dried cranberries and walnuts. Sprinkle a little more salt over everything. Stir to combine.

Put the dressing into a large, oven-proof pot with a lid and dot with the remaining butter. Add the chicken stock, cover and bake for 45 minutes. If you want, take the cover off for the last 15 minutes to brown the top.

Serves 6-8 as a side dish.

January 6, 2012

Turkey Stuffing

by notachef — Categories: Stuffings & Dressings — Tags: , , , — Leave a comment

1 pkg Pepperidge Farm Herb Seasoned Stuffing (cubed)
4 cloves garlic, minced
3/4 cup onions, chopped
1 cup butter (2 sticks)
1 tablespoon olive oil
2 cups chicken broth
3 eggs
1/2 cup fresh parsley, chopped
1 teaspoon paprika
1 lb turkey giblets, finely chopped
1/2 cup celery, chopped
1 cup chopped mushrooms
1/2-1 teaspoon Bell Seasoning (or rubbed sage)
1/4 teaspoon each: salt, pepper, onion and garlic powder
a light sprinkling of cayenne pepper, if desired
1 teaspoon Knorr’s powdered chicken bouillon or Minor’s Chicken Soup Base

In a large saucepan, sauté chopped giblets and (de-stringed) celery in 1 tablespoon butter and 1 tablespoon olive oil; adding onions and after 2-3 minutes and minced garlic and parsley and mushrooms after 5 minutes. sauté 1 minute more and add chicken broth. Dissolve chicken bouillon in broth. Add paprika, Bell Seasoning, salt, pepper, onion and garlic powder and cayenne pepper. Add remaining butter and stir over low heat for 10 minutes.

Stir package of stuffing cubes into broth quickly. Liquid will be absorbed. Turn off heat but leave pan on stove.

Allow to sit for 2-3 minutes, then stir in 1 egg at a time using a large wooden spoon, mixing quickly. Stir completely after adding each egg.

Stuffing should be somewhat sticky. If it’s not holding together, add 1/4-1/2 cup more broth and mix in.

Line the bottom of a bread loaf pan with aluminum foil, leaving enough along the sides to cover the top of the pan when folded over. Spray foil inside the pan with oil or non-stick spray. Pat mixture into pan evenly, spreading with spatula or the back of a spoon. Do not press heavily. Shape into a bread loaf shape.

Bake in 350° 45 minutes; uncover by removing foil from top and allow to bake another 10-15 minutes or until top is golden brown.

Cut into 2 inch slices for each serving. It’s easier to remove from the pan if you use a pancake flipper to cut the slices.

Baste top with turkey juices from cooked turkey or gravy before serving.

November 26, 2011

Sausage-Apple Stuffing

by notachef — Categories: Stuffings & Dressings — Leave a comment

4 1/2 tablespoon unsalted butter
6 celery ribs, finely chopped
3 medium onions, finely chopped
1 1/2 pounds sweet Italian sausage, removed from the casings and crumbled
9 cubed (1-inch) day-old Italian Bread (About 1 large loaf)
36 pitted prunes, coarsely chopped (about 10 ounces)
3 medium Golden Delicious or Granny Smith apples, cored, peeled and coarsely chopped
1/3 cup finely chopped flat-leaf parsley (Italian)
1/4 cup finely chopped sage
1 1/2 teaspoon salt
3/4 teaspoon freshly ground pepper
3/4 teaspoon freshly grated nutmeg
4 large eggs, lightly beaten
1 1/2 cups reserved turkey broth (or canned chicken broth)

Preheat oven to 425° and generously butter 2 medium baking dishes that are at least 2 inches deep.

Melt the butter in a large skillet.

Add the celery and onions and cook over moderate heat until softened about 5 minutes.

Add the sausage and cook, stirring, just until it loses its pink color, about 7 minutes.

In a large bowl, toss the bread cubes with the prunes, apples, parsley and sage. Add the sausage mixture and season with the salt, pepper and nutmeg. Add the eggs and reserved turkey stock and mix well. Divide the stuffing between the prepared baking dishes. Cover with foil and bake for 20 minutes. Remove the foil and bake for bout 10 minutes longer or until heated through and browned on top. Let cool slightly before serving.

Make ahead: The stuffing without the eggs and turkey stock can be refrigerated overnight; the final ingredients should be added just before baking.

November 12, 2011

Award Winning Plantation Dressing

by notachef — Categories: Stuffings & Dressings — Leave a comment

20 slices stale white bread
1 pan stale corn bread, crumbled
1/2 cup unsalted butter, 1 stick
2 cups very finely chopped white or yellow onions
3 bunches green onions with tops, very finely chopped
2 cups very finely chopped celery
1 tablespoon or more salt
1 teaspoon or more pepper
4 cups homemade chicken broth
1 pint shucked oysters, drained, optional

Toast white bread and tear into very small pieces. Mix with corn bread in large bowl. Melt butter in skillet and add onions, green onions and celery. Sauté until translucent. Add to bread mixture and season with salt and pepper. Add just enough of the chicken broth gradually to bind the mixture, checking by pressing mixture with spoon and stopping when the broth begins to seep into the bowl. Adjust seasoning. Stir in oysters.

Spoon into a large baking dish. Cover with foil. Bake at 350° for 30 minutes. Remove foil and bake for 20 minutes longer or until top is brown and center is firm.

Serves 12

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